Chicken And Waffles Recipe

Brine/Milk Soak

Trim excess loose skin and tendons from the chicken pieces. In a bowl or resealable container, whisk together buttermilk, egg, and hot sauce (if using). Submerge chicken in the mixture, cover, and refrigerate at least 4 hours or up to overnight. This tenderizes and flavors the meat.

Prepare Coating

In a shallow dish combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to distribute seasonings.

Dredge Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. For an extra-crispy crust, dip back quickly into a small bowl of the reserved buttermilk and dredge again in the flour mixture (double-dredge). Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Fry

Heat neutral oil in a heavy pot or deep fryer to 325–335°F (163–168°C). Fry chicken in batches without overcrowding. Fry bone-in thighs about 12–15 minutes, or until internal temperature reaches 165°F (74°C) and coating is deep golden and crisp. Adjust time for breast halves (approx. 10–12 minutes). Transfer to a rack set over a sheet pan to drain and rest 5 minutes; increase oil temp to 350°F (175°C) briefly between batches if needed to crisp the crust.

Preheat your waffle iron according to manufacturer instructions and lightly oil or brush with melted butter. In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt. In a separate bowl whisk eggs, milk, vanilla, and the cooled melted butter until combined. Pour wet into dry and stir just until combined — batter should be slightly lumpy. Let rest 5 minutes while waffle iron finishes heating.

Cook waffles according to your iron's directions (typically 4–5 minutes for deep Belgian waffles) until golden and crisp. Keep finished waffles warm in a single layer on a wire rack in a 200°F (95°C) oven while you finish remaining waffles and the chicken so they stay crisp.

In a small saucepan combine apple cider, maple syrup, and brown sugar over medium heat. Stir to dissolve sugar, bring to a gentle simmer, and reduce the heat to medium-low. Add butter, lemon juice, cinnamon, and a pinch of salt. Simmer 6–8 minutes until syrup slightly thickens and coats the back of a spoon. Taste and adjust sweetness or acidity. Keep warm.

While chicken rests and waffles cook, prepare the fruit trio: halve strawberries, slice pear/apple thinly, and combine with blueberries in a small bowl. If desired, toss fruit very lightly with a teaspoon of maple syrup or lemon juice to brighten flavors. Reserve mint leaves for garnish and dust powdered sugar just before serving.

For each serving, place one warm waffle on a plate. Top with a piece of fried buttermilk chicken. Spoon 2–3 tablespoons of warm apple syrup over the chicken and waffle (or serve extra on the side). Arrange a small portion of the fruit trio alongside or on top. Garnish with mint leaves and a light dusting of powdered sugar if desired. Serve immediately so waffle stays crisp and chicken remains juicy.